Cranberry Orange Biscotti Recipe
Easy cranberry orange biscotti recipe made with orange zest, dried cranberries, and a little ginger. Slow baked until crispy.
Servings: 14 cookies
Equipment
Ingredients
- ¾ cup granulated sugar plus more for sprinkling
- 2 eggs at room temperature, plus 1 egg white, divided
- 1 orange zested
- pinch ground ginger
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup sweetened dried cranberries
Instructions
- Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk the sugar, 2 whole eggs, and orange zest together by hand until the mixture turns pale yellow, about 2 minutes. Mix in the ginger and vanilla extract until combined. In a separate medium bowl, sift the flour, baking powder, and salt together. Add the flour mixture and cranberries to the egg mixture and stir with a wooden spoon until everything has been incorporated.
- Lightly flour the prepared baking sheet and transfer the dough onto the baking sheet. The dough will be sticky; this is how you get the signature crunchy texture. Sprinkle a little flour on top of the dough, then form it into an even rectangle about 4 inches wide and 14 inches long, adding more flour as needed while you shape it.
- Lightly beat the remaining egg white, then brush it on the exposed surfaces of the dough. Sprinkle with granulated sugar and bake for 30 minutes.
- Remove from the oven and carefully slide the parchment onto a cutting board. Using a serrated knife, cut the dough into 1-inch thick slices. Spread the slices out onto the baking sheet and bake again for 10 minutes, turning the cookies over halfway through baking time. Let cool completely and enjoy.
Video
Notes
- My Top Tip: Cut the dough with a serrated knife. Its tooth-like grooves saw cleanly through the crunchy biscotti crust without crushing the cookies.
- Storage: Store cranberry orange biscotti in an airtight container at room temperature for up to 4 weeks. If they lose their crunch, toast them in a 350°F oven for 5 minutes. I don't recommend putting them in the fridge.
- Freezing: Freeze baked cranberry orange biscotti or biscotti dough for up to 3 months. For dough, shape into logs, wrap tightly, and store in an airtight container or freezer bag. Thaw the dough in the fridge overnight before baking, and thaw baked biscotti at room temperature before serving.
Nutrition
Serving: 1biscotti | Calories: 121kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 23mg | Sodium: 97mg | Potassium: 29mg | Fiber: 1g | Sugar: 16g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
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